Pick up any cookbook, and there's a good chance Melissa Clark's name will be on the spine. After brief forays working as a caterer out of her fifth floor walk-up, Clark earned an M.F.A. in writing from Columbia University and has since co-authored over 30 cookbooks with the likes of Daniel Boulud and David Bouley. In 2007, she joined the staff at the New York Times, where she writes a weekly food column called A Good Appetite. She has also contributed to Bon Appétit, Food & Wine, Every Day with Rachel Ray, and Martha Stewart, among others.
Her acclaimed cookbook, In the Kitchen with A Good Appetite, came out in the fall of 2010 with essays and recipes based on her popular column. Clark's most recent book, Cook This Now, a personal collection of seasonally driven, inventive comfort food, came out in October 2011, published by Hyperion.